This Dutch Pepernoten Ice Cream Cake is the easiest and most festive holiday dessert you can make! It needs only five ingredients, no baking, and just a little prep. Then, the freezer does all the work!

The base is made of crushed pepernoten, giving it a nice crunch, while the light and creamy filling is packed with chocolate-covered pepernoten for extra indulgence. The mix of cold, velvety ice cream and spiced, crunchy cookies makes every bite delicious.

A height photo with a chocolate gingerbread ice cream cake from which a slice has been cut

No-Bake Pepernoten Ice Cream Cake Recipe

Pepernoten are a must-have for Sinterklaas, known for their warm spices and crunchy texture. While they’re usually eaten by the handful, they also make a great dessert base—especially for ice cream!

This no-churn ice cream cake is light, creamy, and full of holiday flavors. You can make it ahead of time, so you won’t have any stress on the day of serving. Whether you’re celebrating Sinterklaas or just want a fun winter treat, this cake is sure to be a new favorite!

A white cake stand with a chocolate gingerbread ice cream cake on a red background.

Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!

📖 Recipe

RECIPE CARD

A square photo of an ice cream cake with chocolate gingerbread nuts. A slice cut off.

Dutch Pepernoten Ice Cream Cake

Andréa

This Dutch Pepernoten Ice Cream Cake is a no-bake, 5-ingredient holiday dessert with a crunchy pepernoten base and creamy filling. Perfect for Sinterklaas!

5 of 13 votes

Print Recipe Pin Recipe

Cook Time 20

Freezer time 6

Total Time 6 20

Course Dessert

Cuisine Dutch

Servings slices

Calories 572 kcal

Ingredients

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric - US Customary

Instructions

Line a 8-inch loaf tin (20 cm) with baking paper.
Blend the pepernoten into fine crumbs.
2 cups kruidnoten
Melt the butter in a saucepan.
2 tablespoons butter
Mix the melted butter with the pepernoten crumbs.
Press the mixture firmly into the bottom of the tin using the back of a spoon.
Put the tin in the fridge to set.
Chop the chocolate pepernoten into small pieces.
3 cups chocolate pepernoten
Whip the cream with the sugar until thick (like Greek yogurt).
2¼ cup heavy cream, 2 tablespoon sugar
Gently fold in the chopped chocolate pepernoten with a spatula.
Take the tin from the fridge and spoon the whipped cream mixture on top of the crust. Smooth the top with a spoon or spatula.
Place in the freezer for at least 6 hours to set.

Serving

Take the ice cream cake out of the freezer just before serving.
Remove the baking paper and let it soften for 10 minutes. Slice and enjoy!

Notes

1. What if I don’t have chocolate-covered pepernoten? You can use regular pepernoten or mix in chocolate chips for a similar taste.

2. Can I add extra flavors?

Swirl in caramel or chocolate sauce before freezing for an extra treat.
Add a splash of coffee liqueur to the cream for a grown-up version.
Top with whipped cream and crushed pepernoten for a decorative touch.

3. Storage

Freezer: Keep it covered in the freezer for up to one week. Let it soften for 10 minutes at room temperature before slicing.

Nutrition

Calories: 572kcalCarbohydrates: 58gProtein: 6gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 85mgSodium: 447mgFiber: 2gSugar: 27gVitamin A: 1093IUVitamin C: 0.4mgIron: 4mg

Keyword a dessert with Pepernoten

Tried this recipe?Let us know how it was!